|Sassy Cilantro Pork Chops
With steamed rice, Green Beans and Carrots in Almond Butter and fruit chutney or preserves.
2 cups rice
3/4 LB snipped green beans, or Haricot Verts
3/4 lb carrots, cut into sticks or sliced thin on a bias
4 thin pork chops or boneless chops
Tony’s Sassy Cilantro Seasoning, to taste
1 TBS Picual olive oil, or olive oil and canola oil blend
2 tsp olive oil
1/2 cup sliced almonds
2 tsp butter (optional)
Primo Mango or Peach Chutney or savory preserves (locally made)
Begin steaming rice according to package directions.
Bring a pot of lightly salted water to boil. Wash and cut green beans and carrots. Add green beans to boiling water and simmer for five minutes, and then add carrots; cooking the two together until crisp/tender. Drain pot and shock veggies in cold water to stop cooking.
Preheat a 12-inch, preferably non-stick, pan over medium / medium high heat (the thicker the chop, the lower the temperature). Season pork chops with Sassy Cilantro Seasoning, or your favorite Tony’s Blend. Add 1-TBS of oil to pan and swirl (use more oil for a conventional pan). Add chops and sauté on each side about 4-5 minutes, cooking to 150 degrees internal – remove to a plate and rest for five minutes before serving with warmed Primo Chutney or preserves
Meanwhile, heat 2 tsp olive oil in a large skillet, toss almonds and toast lightly. Add green beans and carrots, sautéing and stirring just to warm through, taste and season veggies to taste with pinches of Sassy Cilantro Seasoning, or sea salt and pepper. Remove from heat and add butter, if desired, stir to combine.
Serve each plate with rice, veggies and chops and smother with warmed Primo Mango or Peach Chutney or a savory preserve. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com